Thursday, August 15, 2013


With only a handful of ingredients, each one delivers in this vibrant Tuscan Kale salad. The ingredients are simple, but certainly special. The dressing includes olive oil, garlic, pecorino cheese, lemon juice and zest, and roasted red pepper flakes. Combine it with the deep and earthy, almost nutty sweetness of tuscan kale (also known as lacinato or dinosaur kale) and you are in for a treat. Once it's prepared, all you need to do is grab your friends and a bottle of your favorite Finger Lakes Riesling and enjoy the delightful pairing.


describe the image1 bunch Tuscan Kale
1-2 garlic cloves – If you are a garlic lover, add more!
1/4 teaspoon kosher salt, plus a pinch
1/4 cup grated pecorino cheese, plus additional for garnish
3 tablespoons extra-virgin olive oil
Freshly squeezed juice and zest of one lemon
1/8 teaspoon red pepper flakes – Add more at your discretion!
Freshly ground black pepper to taste

Remove the kale leaves from the stems. Slice or tear the kale into small pieces. Place the kale in a large bowl. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup pecorino cheese, 3 tablespoons oil, lemon juice and zest, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well to coat the greens. Let the salad sit for 5 minutes, then serve with additional cheese and, of course, your favorite Finger Lakes Riesling.

Take a trip to your local farmers market and see what you can find. They make it easy to shop local and obtain the freshest produce of the season. You’re sure to find some of these lovely greens!

Follow this

for an interactive map of regional farmers markets!

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